Description
Tempeh is a fermented soy product made by inoculating cooked, dehulled soybeans with Rhizopus oligosporus spores and incubating under controlled temperature, humidity, and pH.
Technical
During fermentation, Rhizopus oligosporus secretes proteases and lipases that hydrolyze soy proteins and fats, generating free amino acids such as glutamic acid and short‑chain fatty acids. These enzymatic reactions not only break down macromolecules but also produce flavor precursors, enhance digestibility, and create the characteristic nutty‑umami profile of tempeh.
Science
Primary Reaction
Enzymatic hydrolysis of soy proteins and lipids by fungal proteases and lipases
Sensory Profile
Aroma ()
nuttyearthyyeastymildumamimustymushroom-like
Origin & History
Civilization